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Roti Jala with Chicken Curry

Serving Suggestion: 4 – 6 servings

Ingredients: Roti Jala
1 cup Plain flour
1 cup Water
½ cup Coconut milk
2 pcs Eggs
1 tsp Turmeric powder
1 tsp AJI-NO-MOTO®
2 tbsp Cooking oil
Ingredients: Chicken Curry
½ cup Cooking oil
4 tbsp Curry meat powder
200 g Chicken meat, cut small
50 g Potato, diced small
1 stalk Curry leaves
1 tbsp Tamarind, mixed with 2 cups of water
½ cup Coconut milk
1 tbsp TUMIX® Chicken Stock
1 tsp Sugar
1 tsp Salt
Ingredient A: finely ground
1 ½ pcs Onion
1 clove Garlic
2 inch Ginger
Ingredient B:
1 pcs Cinnamon
1 pcs Star anise
2 pcs Cardamoms
3 pcs Cloves
Method

Roti Jala:

  1. Mix all ingredients together with AJI-NO-MOTO® until smooth and blend. Sieve the mixture.
  2. Use roti jala mould, pour over a pan to form a net.
  3. After cooked, fold one end to the middle, fold in the left and the right side to form a square. Roll up to form a cylinder. Repeat the steps for the remaining mixture.
  4. Ready to serve with chicken curry.

Method
Chicken Curry:

  1. Sauté ingredients (A) and (B) until fragrant.
  2. Put in curry powder and stir fry until soft.
  3. Add in chicken meat, potato, curry leaf and tamarind juice. Parboil the potato.
  4. Pour in coconut milk and bring to boil. Season with TUMIX® Chicken Stock Seasoning, salt and sugar.

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